Pan-Seared Pork with Ohio Maple-Mustard Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A succulent pan-seared pork chop glazed with a sweet and tangy Ohio maple syrup and Dijon mustard sauce, bringing a regional American flavor to your table. This American-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The instant-read thermometer we’d check this pork with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 2 bone-in pork chops dry and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add pork chops and sear for 4 minutes without moving until a golden crust forms.
  3. Step 3: Flip the pork chops and cook for another 3 minutes until cooked through and internal temperature reaches 145°F, then remove from skillet and tent with foil to rest.
  4. Step 4: Lower heat to medium and add 3 tbsp Dijon mustard, 2 tbsp Ohio maple syrup, and 1 tbsp apple cider vinegar to the skillet, stirring to combine and dissolve browned bits from the pan.
  5. Step 5: Cook sauce for 2-3 minutes until slightly thickened and glossy, then stir in 1 tbsp unsalted butter and 1 tsp fresh thyme leaves until melted and fragrant.
  6. Step 6: Return pork chops to skillet briefly, spoon glaze over them, then serve immediately with the maple-mustard sauce drizzled on top.

Related recipes